Roasty, Toasty Cauliflower

8oz or more kalamata, green, or a mixture of your favorite olives
(fresh are best, but canned or jarred will work, too), pitted &
halved

salt & pepper

your favorite dried Italian herbs (basil, oregano & are all nice)

olive oil (optional)

Instructions

Preheat the oven to 400 degrees Fahrenheit.

Wash the head of
cauliflower, and remove all the green leaves and the center stem. Break
up the cauliflower into bite-sized chunks by hand, and spread the
pieces evenly on a cookie sheet.

Sprinkle the olive halves over the
cauliflower. Season with salt, pepper, and herbs to taste. Drizzle with
olive oil, if you like.

Pop in the oven for 35 minutes, or until the
cauliflower is browning and wilted and the olives start to shrivel.

Tips: This dish makes a truly remarkable addition to any standard
cold relish tray. Or, for your next party, create a Mediterranean
platter including this dish, canned artichokes, roasted red peppers,
hummus, and feta cubes! You can also serve piping hot as a side for
burgers at a BBQ, or toss over warm pasta with a splash of Italian
dressing for a quick (but seemingly fancy) dinner. Serve hot or cold!